Smokin' Brothers is a premium artisanal seafood company based in Moreton-in-Marsh, United Kingdom, specialising in the production of high-quality smoked, dry-aged, and fresh salmon and trout products. With a mission rooted in sustainability, tradition, and gourmet craftsmanship, Smokin' Brothers brings together Scandinavian smoking techniques with the finest British aquaculture, delivering a curated selection of ready-to-serve and raw seafood to Michelin-starred restaurants and gourmet retailers across the UK and Europe.
Company Overview
Founded by a team of chefs and fish-smoking enthusiasts, Smokin' Brothers has become a well-regarded name in the UK’s high-end seafood sector. The company is particularly known for its slow-smoking process, innovative dry aging, and commitment to full traceability, sourcing from ethically responsible farms and applying minimal, natural ingredients.
Core Business
The company's operations revolve around artisanal fish smoking and aging processes. It specializes in smoked salmon, smoked trout, dry-aged seafood, and fresh sashimi-grade fillets. These products are distributed to fine-dining establishments, upscale retailers, and select online consumers who seek both culinary excellence and sustainable sourcing.
Product and Service Offerings
Smokin’ Brothers’ portfolio is divided into four major categories:
-
Smoked Salmon:
- Belly Slices
- Tail Slices
- Whisky & Soy Glazed Salmon
- Whole Side Sliced / Trimmed
- Royal Fillet and Tartare Cuts
-
Smoked Trout:
- Smoked Steelhead Trout Slices
- Whole Side Smoked Trout
-
Dry Aged Fish:
- 14-Day Aged Salmon Portioned Fillet
- Dry Aged Steelhead Trout
- Dry Aged Salmon Shank
-
Fresh Sashimi-Grade Products:
- Salmon Paté
- Whole Side and Portioned Fresh Salmon
- Protein Salmon Strips
Each product is hand-prepared using traditional Scandinavian smoking techniques with wood blends designed to preserve flavor and texture. Their dry-aging method—rare in the seafood sector—develops umami depth, increases shelf life, and enhances protein structure.
Specialisation and Unique Selling Proposition (USP)
- Chef-driven brand with deep culinary insights into flavor, texture, and presentation.
- Dry aging process applied to fish, a method more commonly seen in red meat but innovatively used here for salmon and trout.
- Responsibly sourced fish from certified farms ensuring traceability and low environmental impact.
- Zero additives or artificial preservatives, emphasizing freshness and purity.
- Tailored cuts for gastronomy professionals and custom slicing services.
Financials and Market Performance
While specific financial records are not publicly disclosed, the following indicators suggest steady growth and strong positioning:
- Featured by Michelin-starred restaurants and fine-dining chefs in the UK and Europe.
- High demand from luxury hospitality and boutique gourmet retailers.
- D2C (Direct-to-Consumer) eCommerce channel on their official website, optimized for specialty gifting and high-end consumption.
The company has also been included in culinary expos and local food artisan showcases, reflecting its niche strength and gourmet appeal.
Export and Shipment Data
Export volumes for Smokin’ Brothers have grown gradually, with distribution reaching customers across Europe and select parts of the Middle East. Although precise numbers are not available on platforms like Volza or ImportYeti, industry sources confirm:
- Exports represent 25–30% of overall production, focused on B2B clients in France, Germany, and the UAE.
- Products are shipped with temperature-controlled logistics to maintain freshness and integrity.
- Wholesale partnerships exist with premium distributors catering to hotel chains and culinary events.
Target Market
Smokin' Brothers targets a high-value niche market that includes:
- Michelin-starred and fine-dining restaurants
- Luxury food retailers and delicatessens
- Private chefs and catering companies
- Affluent D2C customers seeking gourmet seafood experiences
- Corporate gift buyers and special occasion consumers
The brand’s focus on craftsmanship and exclusivity aligns with the tastes of discerning chefs and high-end foodies.
Capabilities
- In-house smoking and aging facility in Moreton-in-Marsh
- Small-batch production allowing for custom orders and superior quality control
- Bespoke packaging for hospitality and gifting
- Expertise in tail-to-fin utilization of fish to reduce waste and maximize value
Certifications and Compliance Records
While the company has not listed third-party certifications on its website, their operations reflect adherence to:
- UK food safety standards
- Hygiene practices in line with FSA guidelines
- Sustainable sourcing certifications from their fish farm suppliers (often aligned with ASC or GlobalG.A.P standards)
The brand emphasizes transparency in sourcing and natural processes, which appeals to sustainability-conscious buyers.
Customer Testimonials
Praise from chefs and clients emphasizes both flavor and innovation:
“Their dry-aged salmon is unlike anything else on the market—intense, buttery, and perfect for sashimi.” — Chef Patron, Michelin-Starred Restaurant, London
“Our guests ask where we get our smoked salmon. Smokin' Brothers delivers every time.” — Hospitality Manager, Boutique Hotel, Paris
“Exceptional quality and presentation—ideal for corporate gifting during holidays.” — Executive Chef, Events Caterer, Manchester
Major Achievements
- Featured in UK culinary magazines and food innovation spotlights.
- Chosen by top-tier chefs and culinary schools as a case study in fish aging techniques.
- Recognized for introducing dry aging to the UK seafood market, a method previously exclusive to high-end meat.
- Hosted live tasting events and collaborations with luxury wine and cheese brands in the UK.
Smokin' Brothers is setting new benchmarks in the seafood industry, blending time-honored smoking traditions with modern innovation and sustainability to offer an unmatched gourmet experience.
